TABLE 2.

Quantification of C. casei in commercial smear-ripened cheeses by real-time PCR

Sample	Cheese variety	Total bacterial count (CFU/g)a	C. casei concn determined by real-time PCR (CFU equivalents/g)b	C. caseicount/ total bacterial count ratio
1	Maroilles	5.4 × 109	2.1 × 109	3.9 × 10−1
2	Munster	9.3 × 109	3.3 × 105	3.5 × 10−5
3	Munster	7.5 × 109	NDc
4	Munster	5.4 × 109	1.2 × 106	2.2 × 10−4
5	Langres	2.0 × 108	ND
6	Epoisses	5.3 × 109	ND
7	Livarot	1.0 × 1010	1.5 × 106	1.5 × 10−4
8	Munster	7.2 × 109	3.0 × 109	4.2 × 10−1
9	Maroilles	5.3 × 108	3.2 × 106	6.0 × 10−3

^aThe values are means of three determinations. The standard errors were less than 15%.

^bThe values are means of three determinations, starting with the same DNA sample. The standard errors were less than 15%.

^cND, no amplification or production of primer dimers.